Upside-Down Chocolate Pear Cake
Ingredients
- 4 chia eggs (4 tablespoons chia seeds and 180mL water)
- 1/2 cup vegan butter
- 1 1/2 cups coconut sugar
- 1 cup plant milk of choice
- 2 cups white spelt flour (250g)
- 2 teaspoons baking powder
- 1 cup cacao powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 3-4 beurré Bosc pears, peeled, halved and cored
- 2 tablespoons vegan butter
- 2 tablespoons coconut sugar
Preparation
Preheat oven to 170C/340F.
Add the 2 tablespoons vegan butter and 2 tablespoons coconut sugar to a fry pan and brown over a low heat until just fragrant. Pour this caramel into the base of an 8-inch round cake tin, then place pears cut-down on top and set aside.
Add all the wet ingredients to a saucepan and melt over a low heat, whisking throughout. Once melted, remove from heat and set aside.
Sift dry ingredients into a large mixing bowl. Combine, then add the cooled wet ingredients. Mix to combine, then pour batter over the pear base and smooth with a wet spoon.
Bake for 30-35 minutes or until an inserted skewer comes out with only a few crumbs intact.
Allow the cake to cool for 10 minutes in the tin before carefully flipping it onto a plate and serving immediately with ice cream or yoghurt.
